Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 350 grams of extra-firm tofu for 30 minutes, then cut into 1-inch cubes and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, add the seasoned tofu, and sear for 5-7 minutes until golden brown on all sides, then remove and set aside.

3. 3

   Add 1 tablespoon of olive oil to the same pot, season 450 grams of chicken thighs (cut into 1-inch pieces) with 0.5 teaspoon salt and 0.25 teaspoon black pepper, and sear for 6-8 minutes until browned, then remove and set aside with the tofu.

4. 4

   Melt 2 tablespoons of unsalted butter in the pot, add 2 large minced shallots and 4 minced garlic cloves, and sauté for 3 minutes until fragrant, then add 250 grams of sliced cremini mushrooms and cook for another 5 minutes until softened.

5. 5

   Stir in 1 tablespoon of all-purpose flour, cook for 1 minute, then slowly whisk in 1 cup of dry white wine, scraping up any browned bits from the bottom, followed by 2 cups of chicken broth, 2 tablespoons of chopped fresh tarragon, 1 teaspoon of fresh thyme, and 1 bay leaf.

6. 6

   Return the seared chicken and tofu to the pot, bring the liquid to a gentle simmer, cover, and cook over low heat for 1 hour and 30 minutes, stirring occasionally, until the chicken is tender and the flavors have melded.

7. 7

   Add 300 grams of trimmed asparagus spears to the pot during the last 15 minutes of cooking, and just before serving, stir in 0.5 cup of heavy cream and adjust seasoning with salt and black pepper as needed.